P.F. Chang's China Bistro Red Sauce Wontons recipe

8 won tons

Won Ton Filling:
1/2 pound shrimp, washed, peeled, deveined and finely minced
1/4 pound pork, trimmed, finely minced
2 tablespoons carrot, finely minced
2 tablespoons green onion, finely minced
1 teaspoon fresh ginger, minced
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
Green onions to garnish
Cilantro leaves to garnish

Sauce:
1 cup soy sauce
1 ounce white vinegar
1/2 ounce chile oil
1/2 teaspoon chile paste
1 ounce granulated sugar
1/2 teaspoon fresh garlic, minced
Sesame oil to taste
1 cup chicken stock

Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.

Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the entire batch of sauce. Return to serving container. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons.

Garnish with green onions and cilantro and serve.

Servings: 4